Tuna and Cannellini Bean Salad (4)

One of my favorite salads – very simple, very tasty – just tuna and cannellini beans on a bed of arugula with some thin slices of red onion placed on top and a sprinkling of parsley. Then I drizzle a little lemon juice and olive oil over it. You could use fresh, grilled tuna to make it special. I use the type of tuna that comes in a jar packed in either olive oil or water and I prefer it to canned tuna.

Arugula – enough to cover the serving dish nicely

1 x 7 oz jar of tuna – drained and broken into small pieces

1 x 15 oz can of cannellini beans – rinse and drained

Red onion – several very thin slices separated into individual rings depending on how much you like raw onion

1 – 2 tbsp. curly parsley – finely chopped

Lemon juice and olive oil

Place the arugula on a serving plate. Top with tuna and beans. Place rings of red onion on top and sprinkle with parsley. Drizzle over a little lemon juice and olive oil.


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